I almost followed the same process, except I did not add Kasuri methi and add cream for garnishing too. It almost tasted like Butter Chicken...
Wednesday 17 August 2016
Chicken Bharata...
I almost followed the same process, except I did not add Kasuri methi and add cream for garnishing too. It almost tasted like Butter Chicken...
Monday 18 July 2016
Mete Chorchori (Dry Liver Curry)
Tuesday 28 June 2016
Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...
Please click on the link for the recipe....
http://suskitchenbysumitra.blogspot.com/2016/06/chicken-peri-peri-fry.html
Tuesday 7 June 2016
Indian style Grilled Chicken
Wednesday 1 June 2016
Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....
Sunday 15 May 2016
Chicken and Ripe Mango Curry...
Friday 6 May 2016
Sweet and Sour Stir Fried Broccoli and Chicken
Wednesday 4 May 2016
Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)
Friday 29 April 2016
Chicken Massaman Curry...
Massaman or Matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry". According to Thai food expert David Thompson, as well as Thai journalist and scholar Santi Sawetwimon, the dish originated in 17th century Central Thailand at the cosmopolitan court of Ayutthaya, through the Persianmerchant Sheik Ahmad Qomi from whom the Thai noble family of Bunnag descends. Other theories contend that massaman is a southern Thai dish, influenced by Malay and Indian cuisine, or that its name is derived from the Malay word masam, which means "sour". The curry is extolled in a poem from the end of the 18th century, attributed to Prince Itsarasunthon of Siam, the later King Rama II (1767-1824). It is dedicated to a lady who is believed to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II. The second stanza of the poem reads.....
The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace would, in the 17th century, have been brought to Thailand from the Malay Archipelago and South Asia by foreigners, a trade originally dominated by Muslim traders from the Middle East, Indian subcontinent and from the archipelago itself, but increasingly threatened by the Portuguese, the Dutch and French East India Company.These are combined with local produce such as dried chili peppers, cilantro (coriander) seeds, lemongrass, galangal/ ginger, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste. Massaman curry paste is first cooked with coconut milk, before adding in the other ingredients. Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients.
Ingredients
4 Dried Chillies
1 small Onion sliced
6 Garlic cloves
1 small piece Ginger
1 Lemongrass stalks sliced
1/2 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp Dry Peanuts
2 Cardomom
2 Cloves
4 Pepper corns
1 small Cinnamon stick
1/4 tsp Turmeric powder
2 Pinch Nutmeg powder
1/2 tsp Shrimp paste
1/4 tsp Salt
1/2 tsp Oil Method
Take a pan, add oil. Add chillies, garlic, lemongrass,onions and ginger. Sauté it for 2 minutes. Remove it and keep it aside. In the same pan add cardamom, cloves, cinnamon, coriander, cumin and peanuts. Sauté it for 2 minutes, let cool. Mix in all the remaining ingredients and grind it in to a smooth paste.
Ingredients
500 grams Chicken pieces
2 medium size Potatoes, peeled and cubed
1 Onion sliced
6 tbsp Massaman curry paste
1 tetra pack Coconut milk
1/4 cup Chicken stock
1 tsp Fish Sauce
1/2 tsp Tamarind paste
2 tbsp Roasted Peanuts
Salt to taste
1/2 tsp Sugar
1 tbsp Coriander leaves
2 tbsp Oil Method
Heat oil in a pot. Add the chicken and cook until golden brown. Remove the chicken from the pot and keep it aside. Add the potatoes in the same pot and cook until brown. Remove from the pot and keep it aside. Add the onions. Cook the onions for a few minutes, until they begin to brown, and take it out and keep it aside. Add the Massaman curry paste and the coconut milk. Stir it for 5 minutes on a low flame. Add the chicken stock, fish sauce, chicken, potatoes and onions and bring it to a boil on medium flame. Reduce the flame, cover and cook until the chicken is tender and the potatoes are cooked, stirring it occasionally. Add the tamarind paste, salt, sugar and the peanuts. Stir in well. Sprinkle the chopped coriander leaves. Serve with hot rice.
Monday 28 March 2016
Murgh Korma Qutub Shahi
Sunday 13 March 2016
Lagan Ka Murg
Wednesday 9 March 2016
Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....
Tuesday 23 February 2016
Kitchen King Chicken Fry
Saturday 13 February 2016
Roti Jala served with Pickled Chicken
Wednesday 10 February 2016
Chicken and Prawn Balti
Chicken and Prawn Balti
Ingredients
10 to 12 Boneless Chicken pieces
1 bowl medium sized Prawns
2 Onions chopped
2 Tomatoes chopped
1 Green Capsicum cut into pieces
1 tsp Green Chillies crushed
1 tsp Ginger crushed
1 tbsp Garlic crushed
1 bowl Tomato puree
2 tbsp Curd
Salt to taste
3 tbsp Balti Masala powder
2 tbsp Oil
Few Coriander leaves chopped for garnishing
Method
Take a wok, add oil. Let it heat. Add the onions and sauté it till translucent. Add the green chillies, garlic and ginger. Sauté it for 2 minutes. Add the tomatoes sauté it for 2 minutes, then add the chicken, stir it. Add the tomatoes and capsicum, stir it, add the salt and balti masala. Stir and cook for 3 minutes. Add the prawns and tomato puree, stir it the add the curd. Stir and cover and cook till the chicken pieces are tender. Garnish it with coriander leaves and serve hot.
Balti Masala powder
Ingredients
2 tbsp Cumin Seed
1 tbsp Coriander seeds
1 tbsp Fennel seeds
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
1 tsp Nigella seeds
1 big Cinnamon stick broken into small pieces
4 Black Cardamom
1 tbsp Peppercorns
10 Cloves
1 tbsp Dry Fenugreek leaves
20 dried Curry leaves
5 Bay leaves
1 tbsp Turmeric powder
1 tbsp Garlic powder
1 tbsp Ginger powder
1 tbsp Red Chilli powder
Method
Take a pan. Add all the spices one by one and dry roast it. Cool it. Add the spices into a grinder, add the powder. Grind all the ingredients to a fine powder. Cool it and store it in an air tight dry glass bottle.